so finally, I've watched that video. I think that other than the pouring technique being different from what I've seen before (Schomer's video) and been taught (one day barista course with Heather Perry back in 2008) there's not much there I don't already know...though I've never frothed soapy water. The technique did look easier for beginner's than Heather's, but that one is pretty ingrained. My problems, at least for the rosetta, stem from pouring speed, primarily. Even though, I need work on the rosetta, I still want advanced training on things like multiple rosettas in a single cup and stuff like porticobarista posted in his first picture on this thread.

.Always remember the most important thing is what ends up in your cup!

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